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Cozy Brown Butter Pumpkin Chocolate Chip Bread (Easy Recipe)

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This cozy brown butter pumpkin chocolate chip bread is a fall favorite, featuring nutty brown butter, earthy pumpkin, and rich chocolate chips in a tender, moist loaf. It’s simple to make with one bowl and pantry staples, perfect for breakfast, brunch, or a comforting treat.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree
  • ⅓ cup (80ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place the butter in a light-colored saucepan over medium heat. Stir frequently as it melts. The butter will foam, then bubble, and eventually start to turn golden. Once you see brown specks forming at the bottom and smell a nutty aroma, remove from heat immediately (about 5-7 minutes). Pour into a heatproof bowl and let cool for 10-15 minutes until warm but not hot.
  2. Preheat and prep: Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends with butter or nonstick spray.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  4. Combine wet ingredients: In another large bowl, whisk together granulated sugar, brown sugar, and cooled browned butter until well combined (it will look grainy). Add eggs one at a time, whisking well after each. Whisk in pumpkin puree, buttermilk, and vanilla extract until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Use a rubber spatula to fold gently until no streaks of flour remain. Do not overmix. Fold in ¾ cup of chocolate chips, reserving ¼ cup for the top.
  6. Bake: Pour batter into prepared loaf pan and spread evenly. Sprinkle remaining ¼ cup chocolate chips on top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  7. Cool: Let bread cool in pan on a wire rack for 15 minutes. Use parchment overhang to lift out and transfer to rack to cool completely. Wait at least 1 hour before slicing for clean slices.

Notes

Let brown butter cool before adding to eggs to avoid scrambling. Room temperature ingredients ensure a smooth batter. Measure flour by spooning and leveling for accuracy. Cool completely before slicing to prevent crumbling. For best flavor, bake a day ahead.

Nutrition

Keywords: brown butter, pumpkin bread, chocolate chip, fall baking, quick bread, easy recipe

Find it online: https://eliplate.com/cozy-brown-butter-pumpkin-chocolate-chip-bread-easy-recipe/